1 cup uncooked short-grain brown rice
1 teaspoon olive oil
15 ounces chicken broth
1 cup water
2 tablespoons lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste
1 cup arugula, chopped
1/3 cup diced tomatoes, drained
4 teaspoons chopped red onion
1/4 cup black beans, drained
1/4 cup canned corn, drained
Shredded cheddar, for garnish
Fresh cilantro, for garnish
1 avocado, sliced
Fresh lime juice
In a medium saucepan over medium heat, add the chicken broth, water, olive oil, 1 tablespoon lime juice and rice. Bring the mixture to a rapid boil and then reduce heat to low. Cover the mixture and cook for about 20-25 minutes, or until rice is tender.
Remove from heat and stir in the cilantro and remaining lime juice. Pour the mixture into a mixing bowl. Stir in the arugula and salt and pepper.
Evenly distribute the mixture into 4 bowls. Top with equal amounts of diced tomatoes (about 1-1/2 tablespoons), black beans (1 tablespoon), corn (1 tablespoon) and cheddar cheese. Add 1 teaspoon of red onion to each and add fresh cilantro, cracked black pepper and salt.
Add slices of avocado to each bowl and a squeeze of fresh lime juice.